Zion beerock recipe

~ Recipe of Helen and Mollie Lust, provided by Eileen White

Dough:

• 1 cup water
• 1 cup milk
• 1 ½ packages dry yeast
• ¼ cup of sugar
• ½ tablespoon salt
• 1 egg
• Approximately 5 ½ cups of flour

Scald milk; add sugar, salt and oil. Cool. Dissolve yeast in lukewarm water. Add to the milk, then add beaten egg. Add 3 cups of flour and beat until smooth. Add remaining flour and knead well.

Let rise until double in bulk, approximately one hour. Punch down and divide dough into 1-lb. Balls. Let rise again until doubled. Roll out and cut into 6 portions.

Filling:

• 8 cups of ground chuck roast, roasted and prepared with bay leaves, onion, salt, pepper and garlic
• 2 onions (1 cup sauteed)
• 1 ½ to 2 heads of cabbage (8-10 cups sauteed) or more if preferred
• Salt and pepper

Ground beef may be used or added if desired. With a little oil in Dutch oven, saute shredded cabbage and chopped onions. Do not brown or overcook.

Mix ground chuck roast and cabbage-onion mixture. Season with salt and pepper and cool. Place ½ cup filling on each section of dough. Bring 4 corners together and pinch seams well. Turn upside down on a greased flat pan.

Set in a warm place to rise from 15-20 minutes. May brush with egg wash to make a nice golden brown top. Bake at 350-400 degress for 20-25 minutes. Makes about 20 beerocks.